Intro

Microbial food cultures are live bacteria, yeasts or moulds used in food
production. Microbial food cultures carry out the fermentation process in
foodstuffs. Starter cultures are generally bacterial, and they are added to the milk
at specific temperatures to ripen it. starter culture is milk product which contains
lactic aid bacteria. It changes the milk sugar (lactose) into acid (lactic acid) so
that the milk becomes sour (fermented or cultured). starter culture is used To
control fermentation. Starte culture can give some characteristics , flavour,aroma
and alcohol production proteolytic and lipolytic activities inhibition of undesirable
organisms.
Tempeh is a traditional soy product originating from Indonesia. It is made by a
natural culturing and controlled fermentation process that binds soybeans but it is
a whole soybean product with different nutritional characteristics and textural
qualities. Tempeh's fermentation process and its retention of the whole bean give
it a higher content of protein, dietary fiber, and vitamins. A fermentation
starter containing the spores of fungus Rhizopus oligosporus or Rhizopus oryzae is
mixed in.

Yogurt, is a food produced by bacterial fermentation of milk.

The bacteria used to make yogurt are known as "yogurt cultures". Fermentation
of lactose by these bacteria produces lactic acid, which acts on milk protein to give
yogurt its texture and characteristic. Yogurt is produced using a culture
of Lactobacillus delbrueckiisubsp.bulgaricus and Streptococcus
thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also
sometimes added during or after culturing yogurt

Tapai is a traditional fermented food found throughout much

of East- and Southeast Asia. It is an alcoholic paste and has a sweet or sour
taste[1] and can be used directly as a food or in traditional recipes. Tapai can be
made from a variety of carbohydrate sources, but typically from cassava,
white rice, or glutinous rice. Fermentation is performed by a variety
of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces
rouxii or Mucor species, and yeasts including Saccharomyces cerevisiae,
and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with
bacteria. Tapai is also used to make alcoholic beverages.
Reference
https://en.wikipedia.org/wiki/Tempeh
http://www.fao.org/AG/againfo/themes/documents/Dairyman/Dairy/V1U10_1.htm
https://en.wikipedia.org/wiki/Microbial_food_cultures\
https://en.wikipedia.org/wiki/Yogurt
https://en.wikipedia.org/wiki/Tapai
https://www.tempeh.info/starter/what-is-tempeh-starter.php